Corned Beef Hash
Virtually all recipes for Corned Beef Hash specify a combination of pre-cooked corned beef, potatoes, and onions. I've always used Julia's recipe from Julia Child & Company with very satisfactory results. The major trick is to bind the hash sufficiently to keep it together without making it a brick. Julia uses an addition of flour which results in too pasty a binding. adding heavy cream slowly seems to be the best compromise. In the end, I've become accustomed to a well-crusted hash with a minimum of binding. be sure to allow enough time to form a crust several times, turning it into the hash until the end.
- 3 cups minced onions
- 2 Tbsp butter
- 2 Tbsp olive oil
- 4 cups cooked corned beef, chopped into 3/16" cubes
- 4 cups boiled potatoes, diced into 1/4" cubes
- all the bouillon from boiling the beef
- 1/2 tsp sage, thyme, and/or oregano
- salt and pepper
- 1/2 cup heavy cream
- 1/4 cup minced fresh parsley
- Saute the onions slowly in the butter and oil and then brown lightly. For the quantity, I use two frying pans; the cast iron one is clearly superior to the Calphalon one for formed the crusts.
- Add the corned beef and potatoes along with all of the bouillon produced when the corned beef was boiled. Reduce the bouillon over high heat until nearly all gone.
- Add the herbs and some cream and cook slowly over low heat until the bottom is crusted. Turn the crust into the hash and continue for a second crust. Add the parsley and turn again. Continue cooking slowly for the final crust using additional cream as desired.
- Place a poached or fried egg on each serving. Plenty of ketchup!